Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small head of green cabbage, chopped into 1-inch chunks
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 2 medium gold potatoes, peeled and cubed
  • 1 cup frozen green beans, cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes with juices
  • 2 tbsp tomato paste
  • 6 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a skillet over medium heat, brown the ground beef until no longer pink. Add the diced onion and garlic, sautéing for 3–5 minutes until the onion becomes translucent. Stir in the tomato paste and cook for 1 minute to caramelize the sugars. Transfer the mixture to the slow cooker.
  2. Add the chopped cabbage, carrots, celery, and potatoes to the slow cooker. Pour in the diced tomatoes with juice and the beef broth. Sprinkle in the oregano, thyme, salt, and pepper, then nestle the bay leaf on top. Stir gently to combine.
  3. Secure the lid and set the slow cooker to Low for 8 hours or High for 4 hours.
  4. In the final 30 minutes of cooking, stir in the frozen green beans to ensure they maintain a bright green color and texture.